Fast food can't compete with homemade Peanut Chicken Stir-Fry. In just thirty minutes, this dish whips up savory chicken and crispy broccoli in a sweet, tangy, and creamy peanut sauce that will have you licking the plate clean. With tender rice noodles and bright carrots, Peanut Chicken Stir-Fry has an exciting range of flavors that anyone can make and everyone will enjoy!
Ingredients
• 8 ounces thick rice noodles • 1/3 cup water • 1/4 cup reduced-sodium soy sauce • 1/4 cup peanut butter • 4 1/2 teaspoons brown sugar • 1 tablespoon lemon juice • 2 cloves garlic, minced • 1/2 teaspoon crushed red pepper flakes • 2 tablespoons canola oil, divided • 1 pound chicken breasts, boneless, skinless, and cut into 1/2-inch strips • 1 bunch broccoli, cut into florets • 1/2 cup carrot, shredded • sesame seeds, optional, to tasteDirections
Cook the noodles according to the package directions.
In a small bowl, combine the water, soy sauce, peanut butter, brown sugar, lemon juice, garlic, and pepper flakes. Set the mixture aside.
In a large skillet, heat 1 tablespoon canola oil over medium-high heat.
Once the oil is shimmering, add the chicken and stir-fry until the chicken is no longer pink and is cooked through at 165 degrees F, about 3-4 minutes.
Transfer the chicken from the skillet.
Add the remaining 1 tablespoon canola oil with the broccoli, and carrot, and stir-fry until crisp on the outside and tender on the inside, about 4-6 minutes.
Add the sauce mixture and bring it to a boil.
Cook and stir until the sauce is thickened, about 1-2 minutes.
Return the chicken to the pan and heat through.
Drain the noodles and toss them with the chicken mixture in the pan.
Sprinkle with sesame seeds and serve!
